Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into 1/2 inch thick pieces
- 1/4 cup Nuoc Mam (fish sauce)
- 1/4 cup lime juice
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Ziplock bag or shallow dish for marinating
Step-by-step instructions:
1. In a small bowl, whisk together the Nuoc Mam, lime juice, garlic, honey, and vegetable oil until well combined.
2. Place the sliced pork tenderloin in a ziplock bag or shallow dish and pour the marinade over the pork. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
3. Preheat the grill or grill pan to medium-high heat.
4. Remove the pork from the marinade and discard the remaining marinade.
5. Season the pork with salt and pepper to taste.
6. Grill the pork for 3-4 minutes per side, or until cooked through and slightly charred.
7. Remove the pork from the grill and let it rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinating time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 8g
- Carbohydrates: 6g
- Protein: 30g
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Lime juice can be substituted with lemon juice.
- Honey can be substituted with brown sugar or maple syrup.
- Vegetable oil can be substituted with olive oil or canola oil.
Variations:
- Add chopped fresh herbs such as cilantro or mint to the marinade for added flavor.
- Substitute Nuoc Mam with soy sauce for a different flavor profile.
- Add sliced onions or bell peppers to the skewers for a complete meal.
Tips and tricks:
- Make sure to let the pork rest before slicing to allow the juices to redistribute.
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
Storage instructions:
- Store leftover pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pork in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the grilled pork on a platter with sliced limes and fresh herbs for garnish.
Garnishes:
- Fresh herbs such as cilantro or mint
- Sliced limes
Pairings:
- Serve with steamed rice and a side of vegetables for a complete meal.
Suggested side dishes:
- Grilled vegetables such as zucchini or bell peppers
- Steamed rice
- Asian slaw
Troubleshooting advice:
- If the pork is sticking to the grill, make sure it is well-oiled before grilling.
- If the pork is not cooked through, continue grilling until it reaches an internal temperature of 145°F.
Food safety advice:
- Make sure to marinate the pork in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the pork is cooked to a safe internal temperature of 145°F.
Food history:
- Nuoc Mam is a traditional Vietnamese fish sauce that has been used for centuries in Vietnamese cuisine.
Flavor profiles:
- The Nuoc Mam and lime marinade adds a salty and tangy flavor to the pork, while the honey adds a touch of sweetness.
Serving suggestions:
- Serve the grilled pork with a side of steamed rice and a simple salad for a complete meal.
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Region: Vietnamese